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laurabucchieri
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Preheat the oven to 425.
Add the cauliflower and chickpeas to a sheet pan, toss with the olive oil, honey, paprika, cumin, garlic powder and salt. Toss to combine.
Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown.
Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice.
Toss to combine.
Transfer to a plate and top with an extra honey drizzle.